Sauté two cloves of garlic in 2 ounces oil and 2 ounces of butter. Caramelize the same pan with one or two tablespoons of sugar. Add one lb of chopped leeks or shallots, half glass of white wine and half a glass of Cavedoni Traditional Balsamic Vinegar of Modena. Cook for about half an hour, then puree with a vegetable mill. If necessary cook the sauce over low heat until it assumes a creamy consistency. Serve piping hot with boiled vegetables.

Chop a bunch of parsley and a clove of garlic and put them into a heated pan with two spoonfuls of olive oil and a tablespoon of butter. The butter will keep the oil temperature low. Cook briefly without browning over a low heat. Then increase the heat; add a spoonful of breadcrumbs and let it brown a little. Add a spoonful of Cavedoni Traditional Balsamic Vinegar of Modena, salt and a teaspoonful of sugar. Take the pan off the heat and allow to cool down. Then add some olive oil, if necessary. Serve the sauce cold.

Hard-boil two eggs and allow them to cool; mince them (by hand or with a mixer) finely together along with some leaves of celery, a handful of parsley, a spoonful of capers, 4 or 5 small onions in oil and a carrot. Put the mixture in a bowl and dress with salt, pepper, a spoonful of Cavedoni Traditional Balsamic Vinegar of Modena, and a good spoonful of extra-virgin olive oil. Stir and allow some minutes before serving. If you like, you can prepare a spicier sauce by adding some anchovies.